those pies are beautiful. you have that oven zeroed in !! it there any taste difference vs wood cooking? in Vegas all wood ovens used gas and i didn't notice much difference. beautiful,beautiful work!!!

those pies are beautiful. you have that oven zeroed in !! it there any taste difference vs wood cooking? in Vegas all wood ovens used gas and i didn't notice much difference. beautiful,beautiful work!!!

Larry - From all us 2Stoners, thanks for the kind words.

I'm probably not the best person to discuss the gas vs. wood issue. My wife and I have traveled to Italy five or six times over the years, but mostly in the north and Liguria (where my family is from). As far as flat breads go, we were mostly eating wonderful focaccia and various pizza in teglia. The few examples of Neapolitan style pies we had in northern Italy were not great. Cheap ingredients and made with no care. I remember a particularly bad experience in Padua.

In Denver, I've enjoyed pies at a VPN place named Marco's Coal Fired Pizza (it is not coal fired).

Thanks guys! I appreciate the compliments. I've been tweaking a few things lately and have been turning out some noticeably better pizzas. First, I've reduced mixing time in the KA stand mixer by about 20%. Second, I've increased proofing time at room temp and have made adjustments using my oven with the light on if I need additional rise before firing. Lastly, I've been using the top of the dough ball as the top of the pizza. I always did the reverse before. The extra little blisters on the top of the dough ball seem to make for more pronounced char bubbles on the top of the baked pizza. It also seems to yield a puffier cornicione as well.

This dough was supposed to be 8% starter @ 24 hours, but ended up spending an additional 24 hour is the fridge with a 3 hour room temp warm up. The dough was good! It was also my first use of the VT Smoked Pepperoni.

Both of us were disappointed with the VT Smoked Pepperoni. I thought it lacked any pork or fermentation by-products taste. You know, the funky taste associated with a, dare I say it, artisanal or Italian salume. It had a bit of heat from some spice and was a lot more greasy than we like or are used to. I'm afraid it did not taste like real food to us. We'll stick with the Margherita Brand Natural Casing Dry Pepperoni. To each his/her own!

So after not making pizza for seven months for a variety of reasons I finally got some more flour, reconstituted my starters and got to work! Not bad for my first attemp in half a year. We had a nice little party Since I have last baked, we switched my twostone from Propane to NG with help from Willard. I love using this oven!